Using the classic Caipirinha cocktail as inspiration, Derek Walker swaps in lemons for limes and uses a tea syrup in place of sugar for this vibrant riff.
2 oz. aged cachaça
½ oz. earl grey-lavender syrup
4 lemon quarters
Tools: shaker, strainer
Garnish: lemon twist
Muddle the lemon quarters and syrup in a shaker tin. Add the cachaça and shake lightly. Strain over a large ice cube. Garnish.
Earl Grey-Lavender Syrup: Make a 2:1 ratio of loose-leaf earl grey tea and dried lavender. Steeped with 1 vanilla bean in hot water for 10 minutes. Strain the liquid, then add equal parts of cane sugar and allow to cool. Bottle and keep in refrigerator for up to 2 weeks.
Derek Walker, Ēma, Chicago
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